Don't leave your apple selection to chance for your next baking adventure. Here are the 10 best apples for baking, sure to hold up to the heat of your oven.
When pitting cherries with a handheld pitter, the juice usually splatters everywhere— especially on your apron and clothes, potentially staining them. Here's a less-mess way to pit cherries.
Grape tomatoes are expensive, so if they’re a little past their prime (a bit wrinkled), don’t throw them away — roast them. Here's an easy way to do it.
Pineapple is one of the more difficult fruits to cut, because it's large, has a spiky skin and those prickly "eyes" inside the fruit once you've cut it. Here’s a way to peel pineapple with as little waste as possible and get the added bonus of decorative slices.
Banish those heavy-bottomed, soggy blueberry muffins for good with this simple trick to keep berries from sinking in muffins.
Ever cut into an avocado that felt ripe to the touch, only to discover that it wasn’t? Here’s an easy way to test your avocado for ripeness without cutting up the fruit.
Don't toss those overripe bananas! Throw them in the freezer instead so you always have ripe bananas on hand for baking or smoothies. Use this simple tip for a less-mess, faster way to freeze and thaw bananas.
Use this helpful tip for how to juice key limes next time you plan to make a pie! Key limes are smaller in size and firmer than regular limes, making them harder to juice, but not any longer with this helpful kitchen tip.
Prevent cut apples from turning brown with this simple tip.
With this simple tip, have healthy treats on hand at all times for when your sweet tooth hits!
Candied cranberries make a festive garnish to holiday dishes this time of year. Best of all, it's simple to do!
Seeding squash can be a messy task. Not anymore with this quick tip that uses a unique kitchen tool.
What is indirect grilling? It's bascially a technique that turns your grill into an outdoor oven so you can cook big items, like whole chickens, pork loins, pizzas, etc. So the next time you fire up the grill, follow these four simple steps, and take the indirect route to perfectly cooked meats, vegetables, and more.
Homemade Fig & Red Wine Jam makes a wonderful sweet-and-savory treat — and a great holiday gift to give away to friends and family. The warm, bright flavors of red wine, orange, and cinnamon balance the sweetness of ripe, fresh figs in this easy jam recipe. Sweet from honey — but not cloyingly so — this jam goes well with cheeses, on toast or crackers, or as a sauce to serve with pork or chicken.
Crispy cucumbers and juicy pink grapefruit make this the perfect refreshing side dish to serve with a rich dinner, like our Skillet Salmon Chowder Casserole. Not only is the salad tangy and crisp, it's appetizingly colorful.
Top apples and pears with caramel and you’ll devour this autumn tart in no time. And no one needs to know just how simple this fall dessert is to make. Purchased puff pastry keeps things easy, plus it’s delicious right from the oven or at room temperature.
This berry-filled crostata not only tastes like summer, but with its free form, it’s got that great casual vibe, too. Topped with crunchy almonds and sparkling sugar, this dessert hits all the right notes.
Panna cotta is a molded, chilled dessert of cream, sugar, and gelatin to set. With roots in Italy, it's easy to make and should be prepared in advance. Our version incorporates coconut milk for a tropical twist. Try not to feel like you’re on an island vacation when you indulge in this decadent treat. Fresh fruits are a no-brainer when it comes to making mouthwatering desserts so why not add fresh blackberries when in season?
If there’s one fruit that’s at the heart and soul of summer, it’s peaches. Biting into the soft flesh is like encountering a giant wave of flavorful juiciness. And when they’re ripe and fragrant, time is of the essence, because this fleeting season will come and go before you know it. No matter how contemporary the world gets, old-fashioned desserts, like peach crisps, are here to stay. With a bourbon-enhanced peach filling and a crunchy, buttery topping, this crisp will be a hit at any summer gathering.
Savor the fresh fruit of summer with this Plum & Cherry Shrub Punch. A shrub is a concentrated combination of fruit, sugar and vinegar, used to flavor cocktails. They require a bit of time to marinate, so make sure to plan ahead when making this recipe.
Named for their slumpy appearance, slumps and their kin, grunts and cobblers, are all rustic, juicy, cooked fruit desserts topped with a biscuit-like crust. With just one bite, you’ll dive right in. This slump recipe mixes blueberries, blackberries, and raspberries, taking full advantage of the bounty of summer fruit.
Traditionally, both slumps and grunts are cooked on the stove top (to avoid turning on the oven in the summer). But slumps can also be baked, making them more like a cobbler. And while there’s much debate about the similarities and differences among these fruit desserts, one thing is clear, start with fresh fruit, and to avoid a tough topping, don’t overwork the dough. All in all, whatever name you give it, you’re gonna love it.
Cast iron isn’t used exclusively for savory dishes. It’s the perfect cookware for creating stunning, rustic desserts as well. There’s no better way to caramelize fruit, like for this Plum Upside-Down Cake, flavored with brown butter and orange.
With honey and lemon, this fruit salad is both sweet and tart. And cayenne gives it just a little kick. Serve with any light al fresco dinner, like this Crab Salad BLT.
When the weather is stifling, there’s no better way to cool off than by blending up a batch of frozen Peach Daiquiris.
When the trees are bursting with fruit that’s ripe for the picking, ‘tis the season for fresh fruit pies. And this incredibly tasty tart cherry pie is quite the stunner. Pie is one of those things — there are those who prefer the filling and those who like the crust. This cherry pie recipe is sure to please both camps. The flaky, buttery crust does double duty-it’s on the bottom and the top in lattice form. Plus, a sprinkle of sliced almonds and coarse sugar adds extra crunch and sweetness. Then there’s the filling. You just can’t go wrong with juicy tart cherries. But dried cherries soaked in cherry brandy boost their flavor to create an even more fresh-tasting and flavor-packed pie. Let’s just say there won’t be any pie leftover for breakfast.